PATRICIA
REBOREDO RODRIGUEZ
INVESTIGADORES "RAMÓN Y CAJAL"
Alfonso
Varela López
Publicacións nas que colabora con Alfonso Varela López (11)
2022
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Oxidative Stress Amelioration of Novel Peptides Extracted from Enzymatic Hydrolysates of Chinese Pecan Cake
International journal of molecular sciences, Vol. 23, Núm. 20
2019
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Autophagy in human health and disease: Novel therapeutic opportunities
Antioxidants and Redox Signaling, Vol. 30, Núm. 4, pp. 577-634
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Industrial-scale decontamination procedure effects on the content of acaricides, heavy metals and antioxidant capacity of beeswax
Molecules, Vol. 24, Núm. 8
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Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases
Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 6, pp. 893-920
2018
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Are by-products from beeswax recycling process a new promising source of bioactive compounds with biomedical properties?
Food and Chemical Toxicology, Vol. 112, pp. 126-133
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Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration
Journal of Functional Foods, Vol. 45, pp. 155-164
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Phenolic compounds isolated from olive oil as nutraceutical tools for the prevention and management of cancer and cardiovascular diseases
International Journal of Molecular Sciences, Vol. 19, Núm. 8
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Strawberry extracts efficiently counteract inflammatory stress induced by the endotoxin lipopolysaccharide in Human Dermal Fibroblast
Food and Chemical Toxicology, Vol. 114, pp. 128-140
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Targeting molecular pathways in cancer stem cells by natural bioactive compounds
Pharmacological Research, Vol. 135, pp. 150-165
2017
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The healthy effects of strawberry bioactive compounds on molecular pathways related to chronic diseases
Annals of the New York Academy of Sciences, Vol. 1398, Núm. 1, pp. 62-71
2016
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Promising Health Benefits of the Strawberry: A Focus on Clinical Studies
Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 22, pp. 4435-4449